Cranberry Pudding

Ingredients

• Flour -- 1 1/2 cups
• Baking soda -- 1 teaspoon
• Warm water -- 1/2 cup
• Molasses -- 1/2 cup
• Brown sugar -- 1/2 cup
• Cinnamon -- 1 teaspoon
• Ground ginger -- 1 teaspoon
• Nutmeg -- 1 teaspoon
• Cranberries -- 3 cups
• Walnuts or pecans -- 1 cup

Method

1. Sift the flour and baking soda together in a small bowl. In a separate bowl, beat together the water, molasses, brown sugar and spices. Stir the flour mixture into the liquid ingredients until smooth and then fold in the cranberries and nuts.
2. Pour the batter into a well greased pudding mold, leaving at least 1 inch of headroom for the pudding to rise. Don't forget to grease the lid.
3. Set on a trivet or a folded towel in a pot large enough to hold the mold. Pour boiling water to come 1/2 to 2/3 of the way up the side of the mold. Bring the water to a boil again on the stove, then reduce heat to a healthy simmer, cover the pot tightly and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted into the pudding comes out clean.
4. Allow the pudding to cool for 15 to 20 minutes, then unmold onto a serving platter and serve with whipped cream, a hard sauce or eggnog sauce (recipe below).

Cranberry Pudding Variations

• Eggnog Sauce: Heat 1 cup butter, 2 cups eggnog, 1/2 cup sugar and 1/4 cup rum over a low flame, whisking until smooth. Serve over warm pudding.
• Pour high proof rum around the bottom of the pudding and set it aflame for a particularly dramatic finish to your Christmas feast. CAUTION: be very careful when doing this!!